Sumalak being made in a kazan in a ground oven.
A kazan, qazan, or qozon (Uzbek: qozon, pronounced [qɒzɒ́n]; Kazakh: қазан, [qɑzɑ́n]; Kyrgyz: казан, [qɑzɑ́n]) is a type of large cooking pot used throughout Central Asia, roughly equivalent to a cauldron, boiler, or Dutch oven. They come in a variety of sizes (small modern cooking pots are sometimes referred to as kazans), and are often measured by their capacity, such as "a 50-litre kazan". Kazans are used to cook a wide variety of foods, including plov, sumalak, shorpa, kesme, and bawyrsaq, and as such are an important element in celebrations when food must be prepared for large numbers of guests.
Kazans may be suspended over a fire in a variety of ways. Sometimes metal frames are made, or alternatively (especially for large kazan), a hole may be dug in the ground which will hold the kazan and provide enough space underneath to keep a fire under it—in this case, an access hole is built in the side to allow the fire to be tended, and to let in air. Smaller kazans may be used on [usually gas] stoves with the help of a specially designed piece of metal that lets the heat [of the flame] transfer to the kazan while at the same time holding it upright and steady.
Gallery
Shorpa being made in a kazan in Kyrgyzstan.
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Plov being made in a kazan suspended above a fire using a metal frame.
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Kyrgyz boorsoq being fried in a stove-top kazan.
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